Culinary Operations Supervisor

2 weeks ago

Reno, Nevada, United States Salvation Army Full time
The Salvation Army Mission Statement:

The Salvation Army is a global organization that operates as an evangelical branch of the universal Christian Church. Its teachings are grounded in the Bible, and its work is driven by a profound love for God. The mission is to spread the gospel of Jesus Christ while addressing human needs in His name without any form of discrimination.

BASIC PURPOSE

The role of the Culinary Operations Supervisor is to support the overarching mission of The Salvation Army through the various programs provided in the Reno Corps/Adult Rehabilitation Program, under the guidance of the Corps Officers and Program Director. This position necessitates a high level of confidentiality regarding personnel, program, operations, and financial matters.

ESSENTIAL DUTIES AND RESPONSIBILITIES

  1. Organize kitchen tasks to ensure efficient meal preparation, serving, and cleanup.
  2. Instruct and oversee kitchen staff on appropriate cooking methods for meal preparation.
  3. Educate and manage kitchen personnel on food safety, workplace safety, and kitchen hygiene, ensuring compliance with sanitization standards.
  4. Ensure all kitchen equipment is maintained in optimal condition, coordinating with staff for necessary preventative maintenance or repairs.
  5. Keep an accurate inventory of food items to guarantee proper usage and rotation.
  6. Design, prepare, and implement a four-week menu, collaborating with the Program Director for special events and utilizing donated food to enhance the menu.
  7. Procure food items while considering nutritional guidelines and adhering to budget constraints, submitting all invoices to the finance department promptly.
  8. Establish and maintain relationships with multiple suppliers to foster competitive pricing.
  9. Assist in cooking and serving as required.
  10. Supervise and assess beneficiaries assigned to the kitchen, ensuring adherence to all policies and following disciplinary procedures as necessary.
  11. Implement and uphold all safety protocols.
  12. Participate in meetings as requested.
  13. Perform other duties as assigned.
KNOWLEDGE, SKILLS, ABILITIES AND OTHER QUALIFICATIONS REQUIREMENTS
  1. High school diploma or equivalent.
  2. A minimum of three (3) years of experience in line cooking.
  3. At least one (1) year of experience in kitchen management.
CERTIFICATES, LICENSES, REGISTRATIONS
  1. Must be a Certified Food Protection Manager.
  2. Possession of a valid Nevada Class C Driver License and the ability to operate a Salvation Army vehicle.
  3. Must be at least 21 years of age.
  4. Completion of The Salvation Army vehicle training course.
PHYSICAL REQUIREMENTS:
  1. Ability to sit, walk, stand, bend, squat, climb, kneel, and twist on an intermittent or continuous basis.
  2. Capability to grasp, push, and/or pull objects.
  3. Ability to reach overhead.
  4. Capacity to lift up to fifty (50) pounds.
  5. Ability to process written, visual, and/or verbal information.
  6. Proficiency in operating basic office equipment such as computers, telephones, copiers, and printers.
Qualified individuals must be able to perform the essential duties of the position with or without accommodation. A qualified person with a disability may request a modification or adjustment to the job or work environment to meet the physical requirements of the position. The Salvation Army will strive to accommodate requests as long as the necessary adjustments do not result in undue hardship.

Equal Opportunity Employer/Protected Veterans/Individuals with Disabilities

The contractor will not discharge or discriminate against employees or applicants for inquiring about, discussing, or disclosing their own pay or the pay of another employee or applicant. However, employees with access to compensation information as part of their essential job functions cannot disclose the pay of other employees or applicants to individuals without access to that information, unless the disclosure is (a) in response to a formal complaint or charge, (b) in furtherance of an investigation, proceeding, hearing, or action, including an investigation conducted by the employer, or (c) consistent with the contractor's legal duty to provide information. 41 CFR c)

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